Menthe palle recipe | Menthe soppina dal | Methi dal | menthe byali
By Latha on March 22nd, 2016
Menthe palle is a popular dal recipe from north karnataka and is served as an accompaniment with jowar roti (jolada rotti) or chapathi or rice. Menthe palle is prepared using methi leaves (fenugreek leaves), toor dal, onion, garlic and few other spices. Menthe palle is also familiar by name menthe byali and bele palle.
Fenugreek leaves or methi leaves translates to "menthe soppu" in kannada language. In north karnataka "palle" is the general word used for curries prepared using vegetables or lentils. And so is the name "menthe palle" for this dal recipe. Two types of menthe palle recipes are in practice. One is adding pre-cooked dal and the other one is cooking the dal along with other ingredients. I generally follow the second method.
You can replace methi leaves with dil leaves or palak leaves. It tastes equally good. Do check my methi parota recipe and menthe soppina rice bath other tasty recipes from methi leaves. Also I have posted tasty menthe huli or rasam and menthe idli recipe, which are prepared using fenugreek seeds. This is a very tasty dal recipe. And I would say it is a must try recipe. I am sure it will not disappoint you. You can also find more North Karnataka recipes, more gravy recipes and more curry recipes on this website.
I have prepared a video on this methi dal recipe with Kannada narration, which I have embedded it below. Please have a look.
Preparation time: 10 min
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 big bunch methi leaves (fenugreek leaves)
- 1 cup toor dal
- 1 tsp cumin seeds
- 1 red chilli (optional)
- 1 - 2 green chili
- 4 cloves garlic
- 1cm length ginger
- 1 onion
- 1 big tomato (optional)
- 2 tbsp finely chopped coriander leaves
- 1/2 tsp cumin powder (optional)
- Salt as per your taste
Instructions for making Menthe palle or methi dal:
- Rinse the toor dal and keep it aside.
- Chop onion, ginger and garlic.
- Take only tender part of methi plant and rinse well. Chop rinsed methi leaves and tomato.
- Take oil in a cooker and heat it. Add in cumin seeds.
- When cumin seed splutters, add in whole red chilli, green chilli, finely chopped garlic and ginger. Saute it for a while.
- Add in chopped onion. Saute it until the onions are translucent.
- Add in chopped tomato and turmeric powder. Fry until tomatoes are mushy. Note that tomato is an optional ingredient in menthe palle.
- Add in chopped methi leaves and fry them for a while.
- Add in 2 cups of water or double the quantity of dal.
- Add in rinsed toor dal. Mix it well and cook it in the pressure cooker by making 3 - 4 whistles. You can also add precooked dal.
- Once the pressure subsidies you can see dal is well cooked but not mushy.
- Add in chopped coriander leaves, salt and cumin powder. Again cumin powder is an optional ingredient.
- Smash it and mix it well using a flat spatula.
- Add in required water. If using as an accompaniment with jowar roti or chapathi make it little thick. If using as an accompaniment with rice add little more water to get thick gravy consistency. Bring it to boil. Serve it with jowar roti or chapathi or rice along with hot ghee.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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